Creamy Pinto Soup
Serve this hearty soup with Jalapeño Cornbread to make a real Texas-style meal
- 3 cups cooked pinto beans (canned is fine)
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- 2-1/2 cups chicken broth
- 1/2 cup tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/3 cup heavy cream
Put the pintos into a blender or food processor. Sauté the onions in the oil just until clear. Add the onions to the beans, and pulse a few times. Gradually add all remaining ingredients, except cream, pulsing until well blended.
Transfer mixture to a saucepan. Heat slowly for 15 minutes, but do not boil. Stir in the cream, and serve. Makes about 5 cups.